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Cherry & Apple Meringue Tart



9 portion(s)


  • 500 grams frozen seedless cherries
  • 1 apples, cut in 2 cm
  • 50 gram raw sugar
  • 1 heaped tablespoons lemon zest, 1 lemon
  • 1/2 --- lemon juice

Sweet short crust pastry

  • 100 grams white sugar
  • 200 gram unsalted butter, chilled and cut into 3 cm chunks
  • 370 gram plain flour, little extra for dusting
  • 1 egg
  • 1 pinches salt
  • 1 level teaspoons vanilla extract


  • 4 egg whites
  • 150 gram caster sugar
  • 1 level teaspoons cream of tartar
  • 1 level teaspoons Confectioners Sugar, optional for dusting
  • 6
    22h 0min
    Preparation 2h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Add all ingredients to the Closed lid
    20min 100 degrees speed 1
    set aside and let cool completley
  2. Sweet Shortcrust Pastry
  3. Place sugar into Closed lid
    15 sec / speed 10
    add remainging ingredients
    30 sec / speed 5

    form a thick rectangle wrap and let rest in the fridge for 1 hour

    Pre heat oven 180 degrees
    line your tin with baking paper ( 20cm x 30cm )

    Roll your pastry to fit tin, dot base with a fork and pop in the freezer for 10 min to re set the butter.

    Bake for up to 20 min
    Keep an eye on it all ovens are differnt.
    Let cool

    You can also use the sweet short crust pastry off cookidoo if you profer guided cooking.
  4. Meringue
  5. Place a sml bowl on top of the lid and weigh sugar an set aside.
    Inset butterfly
    Add egg whites and cream of tartar.
    Wip 4 min / 50 Degrees / Speed 3.5/ without muresuring cup

    Re Wip
    4 min / 50 Degrees / Speed 3.5/ without muresuring cup this time adding sugar 1 tablespoon at a time.

    Put it into a piping bag.
  6. Putting it all together
  7. By this stage your filling and tart should be cool.
    Strain most of the liquid off the frute and set aside for serving
    Spread frute over the tart shell
    Pipe meringue ontop.
    Brown with a butain tourch.
    Dust with cnfectioners sugar (optional)

    If you do not have a butain tourch pop in a hot oven until lightly browned and ten dust after it has cooled

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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